Meeting Demo Recipes May 6, 2015

Pecan Sandies

Process hazelnut until all large pieces are ground and place in bowl. Process pecans into powder and add to hazelnut. Add palm sugar, ground flax and mix thoroughly. Pour honey and vanilla onto mixture and combine (using hands with gloves works great!!). Scoop dough by spoonful, roll in hands and form into patty. Place onto a tray and press with one pecan.

Stuff the peppers ensuring filling gets to the bottoms. Add surplus filling to the surrounding area and fill bottom of the pan. Cover with foil. Bake in oven 1 1/2 to 2 hours at 400 degrees until peppers are cooked to what you prefer.

mix together and spread on teflex sheets, score into the shapes you prefer if desired (always use a netted sheet under teflex for added stability)

Dehydrate 6-8 hours and flip onto netted sheet. Dehydrate an additional 4 to 6 hours depending on the texture you would like. Make sure the chip is completely dry and hard resembling a tortilla chip.

variations:

Eliminate the cilantro if you do not enjoy the flavor.

Add flax or chia meal for more nutritious snack.

Replace the oil with chopped peeled zucchini or summer squash.

Use chili powder, chipotle, smoked paprika for increased flavor.

Add 3 Tbs psyllium and 1 Cup zucchini/squash and stop dehydration early enough to use as a wrap.

Seed Bread/Crackersmakes 3 trays

2 cups flax meal

3 cups ground sunflower seeds

1 medium yellow onion, chopped

1/2 cup olive oil

2+ cups water

1 Tbs salt

1 Tbs psyllium husk powder

makes 3 trays

Dehydrate 8-10 hours and flip onto netted sheet. Dehydrate an additional 8 to 12 hours depending on the texture you would like. The longer it sits the harder it will be like a cracker. Once frozen it will increase the moisture and may need to be re-dehydrated for 1-2 hours.

Dehydrate 4-6 hours and flip onto netted sheet. Dehydrate an additional 2 to 4 hours depending on the texture you would like. The longer it sits the drier it will become.

Extra Recipe:

Baked Flax Crackers: (not dehydrated!!)

Ingredients:

2 cups ground flaxseed meal

1 cup water

(start with 3/4 c. and add more as needed to make a workable dough)

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

Directions:

Preheat oven to 400 degrees. In a large bowl, combine all the ingredients and mix until an even dough forms. Spread evenly onto a parchment or silicone lined baking sheet - about 1/8-1/4 inch thick. Gently cut dough into squares on the baking sheet. Bake for 20-30 minutes until crisp and edges are browned but not burnt.

Winter Roasted Vegetable Stews

The Clean Plate & Cacao Tree Cafe

Amber Poupore

01-22-2015

Moroccan Stew

INGREDIENTS

1 teaspoon olive or coconut oil

1 white onion, chopped

6 cloves of garlic, crushed

2 teaspoons cumin

1/2 teaspoon cinnamon

sea salt and freshly ground black pepper, to taste

1 can (15 oz) beans, rinsed and drained or 1 cup dry beans, cooked

1 can (28 oz) diced tomatoes

3 cups organic vegetable broth or add 4 bay leaves with water

1 pound butternut squash or sweet potato, diced large (about 4 cups)

1 cup green or French lentils, rinsed well

1/8 teaspoon saffron (optional)

juice of 1/2 a lemon

few dashes of red chili pepper flakes, if desired

1/3 cup chopped cilantro

a few basil leaves, chopped

INSTRUCTIONS

Heat the oil in a medium pot over medium heat. Add the onion and garlic; cook 5-7 minutes or until the onions become softened.

Next stir in cumin, cinnamon, and salt and pepper; cook for a few more minutes until spices are fragrant. Add beans, tomatoes, broth, butternut squash, lentils, and saffron. Bring to a boil, then cover, reduce heat and simmer for 20-25 minutes or until butternut squash is tender and lentils are fully cooked.

Heat the vegetable oil in a pan over a medium heat and sauté the onion, garlic and ginger and 2 tsp salt, stirring, for 4-5 minutes, add mustard seeds and cook 3-4 additional minutes, until softening.

Add spices, coconut shreds and carrots and cook 5 minutes.

Blend coconut milk and cooked squash until its pureed.

Add the potatoes and about 2 1/2 cups water (or half coconut milk), enough to just cover the mixture. Bring to a boil over a medium-high heat, cover with a lid and continue to simmer for 20–25 minutes. Add the cauliflower and butternut puree, cook for another 10-15 minutes, or until the potatoes and cauliflower are tender.